Chicagoland wasted no time in transitioning from autumn to winter this year. There have certainly been Halloweens in the past where it snowed, but this year seemed like a downright
blizzard! To help ease into the colder months, I thought I would whip up a classic hot toddy. And to add to the series, I paired it with baked rosemary chicken with brown rice and veggies. Both the drink and the food were perfect additions to a nice crackling fire and some tunes playing on our record player – so cozy!
Hot toddys are known for their ability to warm you up from the inside out due to the actual temperature of the drink, as well as, the whiskey that is involved.
Hot Toddy Recipe (1 serving)
- 1 1/4 oz whiskey (I used Eagle Rare Bourbon)
- 1 1/2 tbsp honey
- 1 cup boiling water
- 1 lemon wedge, plus 3 slices
- 9 whole cloves
In a mug, add the whiskey and honey. Take the lemon wedge and squeeze the juice into the mug, then pour in the boiling water. Mix until dissolved. Next take the lemon slices and and poke the cloves into a few of the sections. I used three per slice, but feel free to add as many as you like.
By this time, your hot toddy is smelling mighty delicious. Go ahead and curl up on the couch with a nice blanket and a good book, and ENJOY!